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Any thoughts on the Gourmet cookbook?

I'm thinking of using some recipes for a dinner party and am wondering if it's consistent in terms of the success of recipes. I just tried the rosemary walnuts recipe, which is credited to Laurie Colwin. I wasn't impressed, but I'm wondering if they need to just sit for a bit for the flavors to absorb or maybe it's just not for me. I certainly don't want to judge the huge cookbook on one tiny little recipe so I'm going to cook a couple dishes from it. However, in the meantime, I'd appreciate any experiences with any of the recipes from the cookbook.

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